INGREDIENTS
- 2 cups half-and-half
- 10.75 oz can Cheddar cheese soup
- 1/2 cup butter, melted
- 16 oz pkg Velveeta (or half of a 32 oz pkg)
- 16 oz box rotini pasta, cooked
- Optional: 1/4 � 1/2 cup Italian bread crumbs
HOW TO MAKE CROCK POT CHEESY ROTINI IN A CROCK POT
- Pour your half-and-half, soup and melted butter into your 4-quart crock pot and stir until your soup is mixed in completely (I used Corky, Hamilton Beach Multi-Quart Slow Cooker, on the 4-quart setting)
- Add in your cheese and rotini and stir
- Cover and cook on low for 1.5-2.5 hours (mine was done right around an hour and a half) until your cheese is melted
- If desired, sprinkle bread crumbs on top of each serving
Adapted from Gooseberry Patch�s Slow Cooker to the Rescue